Those who decide to cross that door find more than one of the most representative buildings of Zaragoza’s architecture. They can also sit down for a meal at Paraninfo Flor, a restaurant that has occupied part of this historic property since 2020. The building was constructed in 1893 by architect Ricardo Magdalena to house the former faculties of Medicine and Science.
Dining here is a unique experience. While the building preserves features such as its grand imperial staircase, historic stained-glass windows and the sculptures decorating its façade, the restaurant offers a culinary concept designed to showcase Aragonese produce in an unusual setting.
A CUISINE THAT CHANGES WITH EVERY SEASON
"The restaurant’s culinary concept revolves around seasonal produce," Pablo Coloma, the restaurant’s head waiter, told ARAGÓN DIGITAL. "The restaurant renews its menu depending on the time of year to make the most of every ingredient at its best and create a menu that is constantly evolving," Coloma explained. The creations of chef and owner Carmelo Bosque include some of the leading products of Aragonese cuisine, such as Ternasco lamb and Graus longaniza sausage, reflecting a firm commitment to locally sourced produce.
Although it may seem reserved for students or university staff, the restaurant is open to all customers. However, because it follows the building’s opening hours, it only serves breakfast and lunch from Monday to Saturday. From Monday to Friday, it offers a €24 set lunch menu with six starters, six main courses and four desserts to choose from, while the menu costs €28 on Saturdays and public holidays.
MUCH MORE THAN A RESTAURANT
In addition to serving customers who come to eat, Paraninfo Flor plays an important role in the building’s daily activity. The establishment also provides catering services for numerous events organized by the University of Zaragoza in the Paraninfo’s various rooms.
The restaurant has two dining rooms with capacity for around 150 people and, when required, caters to events held in the university building itself, whose rooms can accommodate between 150 and 200 guests. This versatility allows it to host everything from business lunches and family celebrations to institutional gatherings and academic events.
Its clientele also varies depending on the day of the week. University staff predominate during the week, while Saturdays bring a different profile, with a younger audience often taking advantage of the weekend to try a high-quality dining experience surrounded by history and cultural heritage.
